Creamy Chicken Satay
Australian’s favorite Asian dish.
Servings Prep Time
4People 15Minutes
Cook Time
Servings Prep Time
4People 15Minutes
Cook Time
  • 0.5Metric Cup (250ml) Crunchy Peanut Butter
  • 270Millilitres Light Coconut Milk
  • 2Table Spoon Kecap Manis(Indonesian Sweet Soy Sauce)
  • 0.5Metric Cup (250ml) Chicken Stock
  • 8Piece(s) Chicken Thigh Fillets
  • 2Table Spoon Peanut Oil
  • 1Piece(s) Onion(Thinly Sliced)
  • 2Piece(s) Garlic ClovesOr 2 Teaspoons Dried Minced Garlic
  • 1Teaspoon(s) Ground Cumin
  • 1Teaspoon(s) Ground Coriander
  • 1Teaspoon(s) Ground Turmeric
  • 1Teaspoon(s) Ground Ginger
  • 0.5Teaspoon(s) Ground Chilli
  • 1As Required Fresh Coriander(Chopped)
  1. Combine peanut butter, coconut milk, kecap manis and chicken stock in a bowl. Mix well. Set aside.
  2. Trim fat from chicken. Cut fillets into eight strips. Toss in half the oil.
  3. Heat a non-stick wok over a medium to high heat. Stir-fry chicken in two batches for 3 to 4 minutes, or until browned and cooked through. Remove.
  4. Heat remaining oil in same wok. Add onion and garlic and stir-fry for 2 minutes, or until tender. Add cumin, coriander, turmeric, ginger and chilli and stir-fry for 30 seconds until fragrant.
  5. Return chicken to wok with peanut sauce. Bring to boil, then simmer, stirring occasionally, for 5 minutes.
Recipe Notes

Serving Suggestions

Garnish with coriander. Serve with steamed rice, green beans and snow peas.